Riverside Cactus Cooler | Line & Lee

RIVERSIDE CACTUS COOLER

SERVES 1

RECIPE NOTE: INFUSING THE TEQUILA & THE SIMPLE SYRUP NEED TO BE MADE 24 HOURS IN ADVANCE

infused tequila: add 1 jalapeno (sliced) to 100% agave blanco tequila - this can be added to the bottle or you can use a mason jar to make a smaller amount with half of a jalapeno.

lemon grass simple syrup: heat 1 cup sugar & 1 cup water over medium heat until the sugar is completely dissolved, once cooled add a few lemongrass stalks to flavor the syrup, let rest. finally strain into a mason jar and store in the fridge until ready to use. more info.

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3/4 oz fresh lemon juice

3 oz jalapeno infused tequila

2 slices cucumber - muddled

1/2 oz lemongrass simple syrup

soda to finish

place all ingredients (except the soda) in a cocktail mixer with ice and shake. pour over ice in a tall glass, finish with soda and garnish with thai basil or other beautiful edible.